TRADITIONAL BUTTERMILK VS. CULTURED BUTTERMILK
Did you know there are two types of buttermilk?
The liquid leftover from making butter is known as traditional buttermilk. Traditional buttermilk is very low in fat (since most of the fat went to making the butter). It can be consumed as a beverage (try it with fresh ground pepper) or added to recipes in place of water for a nutritional boost.
Cultured buttermilk is generally what is called for in recipes. It is also the type of buttermilk you find in the store or you can make your own using a Cultured Buttermilk Starter. Cultured buttermilk is very similar to yogurt in the sense that it is cultured using live beneficial bacteria. Cultured buttermilk can be consumed as a thick and creamy beverage or used in cooking (pancakes anyone?).
Download our Yogurt Guide and Recipe book today and start making your favorite recipes with cultured buttermilk!
WHY MAKE IT HOMEMADE
Sure, you can go to the store and buy a carton of buttermilk to add to recipes.
But there's just something special about making cultured buttermilk at home. Not to mention, when you make it at home, you get to control the ingredients that go into the final product.
So, if you've decided to give culturing buttermilk a try, here are three methods for doing so. We've outlined the pros and cons for each so you can decide which method might work best for your lifestyle.
Instructions Part One: Activate the Starter Culture
Pour 1 quart of pasteurized milk into a glass or plastic container.
Add 1 packet of starter culture.
Cover the container with a towel or coffee filter secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F.
Check after 24 hours to see if your buttermilk has set. If it has not set, leave up to 48 hours, checking every few hours.
Tilt the container gently. If the buttermilk moves away from the side of the jar in one mass, instead of running up the side, it’s set.
Once it has set, or at the end of 48 hours, cover with a tight lid and refrigerate for at least 6 hours.
Instructions Part Two: Make Buttermilk!
Start by combining ¼ cup of buttermilk from the previous batch with 1 quart of pasteurized milk in a container.
Cover the container with a towel or coffee filter secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F, for 12-18 hours.
Check every few hours to see if culturing is finished by tilting the jar gently. Once the buttermilk has set, cover it with a tight lid and refrigerate it for at least 6 hours.
After 6 hours, you can eat your cultured buttermilk, but don’t forget to reserve 1/4 cup for culturing the next batch!
TIP: To make larger batches up to ½ gallon per container, use 1 tablespoon of buttermilk per cup of milk
OPTION #2: USE A DIRECT-SET SOUR CREAM STARTER
Direct-set starters are one-time use cultures and generally come with several packets to a box, so multiple batches can be made. Our Sour Cream Starter Culture includes 4 packets. Optional instructions for making buttermilk with it are featured below. Click here to view our Direct-set Sour Cream Starter Culture.
- Very easy to use.
- No mother culture to maintain.
- Keep the packets in the freezer and pull one out whenever you are ready to make buttermilk.
- Direct-set starters can only be used once and can't be recultured, or may only be re-cultured a limited number of times.
Instructions for Making Buttermilk Using a Sour Cream Starter Culture:
- Heat 1-4 quarts pasteurized milk to 185°F and hold for 30-60 minutes.
- Cool to 77°F.
- Add 1 packet starter culture; stir gently until fully dissolved.
- Transfer to a glass or plastic container. Cover with a towel or coffee filter, secured with a rubber band, or put a lid on it.
- Place in a warm spot, 74°-77°F, to culture for 16-18 hours.
- Once set, cover with a tight lid and refrigerate.
- Mix ⅓ cup of store-bought buttermilk with live active cultures into 1 cup fresh milk.
- Cover loosely and culture in a warm spot (70°-77°F) for 12-24 hours, until thickened.